icing

Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your <a href="https://sallysbakingaddiction.com/best-sugar-cookies/" rel="false noopener">sugar cookies</a>!

My Favorite Royal Icing

(480 grams) confectioners’ sugar, sifted

Tablespoons meringue powder

9-10 Tablespoons room temperature water

for decorating: gel food coloring (I love this food coloring kit)

Watch the video of the icing above so you get an idea of what the final consistency should be.

In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 &#8211; 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it&#8217;s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it&#8217;s too thin, add a little more sifted confectioners&#8217; sugar.

Icing completely dries in about 2 hours at room temperature. If you&#8217;re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for freezing instructions.

I baked these cookies for Easter and they are soft and had a really nice vanilla flavour. I highly recommend these!

I am over 70 and it took me 55 years to find 
The perfect roll out sugar cookie! Best recipe ever!!!!!!!!!   Easy.  Tasty and  recipe works!!
Thank you

I made the cookies as suggested with the almond extract and they taste amazing!

I had other royal icing recipes fail on me.  Sally's recipe is reliable and tastes great.  Her video is helpful.  Highly recommend!

I did not like the taste of this icing at all. There is no flavoring. Did you forget too at the vanilla or almond flavoring?  It tasted like pure powdered sugar. Worst total icing I have ever made. One start b/c the consistency was okay, but you can adjust that with any icing recipe.

This was the best.  I added a little extra powdered sugar and a little vanilla.  It's good on the cookie and I can't comment enough on how perfect the consistency was!!

Hi Sally!
I don't have meringue powder ,but I heard you could replace it using a fresh egg white. I was wondering if that would work for this recipe? 
Thankyou!

Thank you! I don't like sugar cookies , but these cookies were delicious ! :)

Hi! I’m going to be making cookie kits for the holidays and am wondering what kind of frosting/icing to use that won’t separate if stored in a pastry bag for a day for the kits.

https://www.youtube.com/watch?v=goU4DtT6xCI

Here is my classic easy royal icing made with meringue powder. It’s easy to work with, sets quickly, and won’t break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies!

Ingredients
4 cups (480g) confectioners’ sugar, sifted
3 Tablespoons meringue powder
9–10 Tablespoons room temperature water
optional for decorating: gel food coloring

Get the full recipe here: https://sallysbakingaddiction.com/royal-icing/

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#baking #recipes #icing

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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My Favorite Royal Icing | Sally's Baking Addiction

Meringue powder may be the gold standard for royal icing, but you can make a beautifully smooth alternative with egg whites instead.

How to Make Royal Icing Without Meringue Powder

sugar

pasteurized egg whites

lemon juice

Easy Vegan Vanilla Frosting

vegan butter ((I used Earth Balance))

vanilla extract

tbsp non-dairy milk ((I used almond milk))

Combine all ingredients in a mixing bowl and mix at a low speed, gradually increasing.

Mix until icing is formed and is light and fluffy.

Use as desired. Enjoy!

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

caster sugar

eggs,beaten

self-raising flour

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

Vanilla icing is a baking staple! This recipe is perfect for cinnamon rolls, scones, muffins, cakes, and more.

Perfect Vanilla Icing

confectioners’ sugar, sifted (sift after measuring)

milk cream

salt

Whisk the confectioners&#8217; sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more confectioners&#8217; sugar.

Taste, then add a pinch of salt if desired.

If not using right away, cover and store icing in the refrigerator for up to 2 days.

Delicious! This will be my go to scone recipe for sure.  Thanks, Sally

Delicious like all of Sally’s recipes! 

Incredible!!!! Served without the buttercream icing. Perfect crunch and soft interior.

This recipe is absolutely amazing! I have finally found a glaze recipe that tastes good!

This recipe was amazing  I put it over my brownies and it turned out perfectly thank you

I experiment with homemade beer bread with vanilla icing drizzle...PERFEKT!

used on my mothers mince meat bar recipe. a great compliment for them. I doubled the recipe and used heavy whipping cream. fantastic taste!

Perfect! Easy to follow directions :) I used half and half because that's what we had, and it was yummy!

the icing was delicious! i think it will go well with the cake i baked! since i cant go to stores that often, i havent been able to get butter. i have been searching the whole internet for a cake frosting without butter and here i am! thanks for making everything so simple, Sally!

The instructions were easy to follow and thorough... But it still tasted a bit chalky to me. So I added more vanilla but then it tasted too much of alcohol. Although, on my raspberry bars it tastes good! I added some cinnamon to it to match the dish. Turned out good!

This recipe is so easy, it's also easy to whip up another batch if I need more,  and it goes great with pancakes!

With a hint of caramel from toasted sugar, Belgian cassonade, or light brown sugar, this Swiss meringue–based chocolate frosting is rich, complex, and none too sweet.

Chocolate Swiss Buttercream Recipe

egg eggs

cream of tartar

unsalted butter (4 sticks; 455 grams), softened to about 65°F (18°C)

(5 grams) vanilla extract (plus more if needed)

espresso powder (optional),

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 185°F (85°C). This should take only 10 to 12 minutes, so if the mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed for about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time. Initially, the volume of the meringue will decrease dramatically; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract on low speed until well combined.

Melt chocolate, either in a microwave or over a water bath, until fluid and warm; start at the lower end of the suggested quantity range for a "milk" chocolate profile, or use the maximum amount for the deepest chocolate flavor. Scrape all of the warm chocolate into stand mixer bowl at once, then immediately begin whipping on medium-high until fully incorporated. Scrape bowl with a flexible spatula to ensure there is no unincorporated chocolate lurking around sides of bowl, then continue mixing until homogeneous. If you like, adjust to taste with additional salt, vanilla, or dissolved espresso powder to add depth of flavor.

Use buttercream right away, or transfer to a large zipper-lock bag, press out air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to approximately 73°F (23°C) and re-whip before using.

Troubleshooting: If warmer than 76°F (24°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 70°F (21°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to homogenize. Full troubleshooting guide and video here.

Just like vanilla slice but using Sao biscuits as the pastry.

Custard Slice

L milk

tbs custard powder

tbs sugar

tsp vanilla essence *to taste

crackers

passionfruit

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240652001&=domain=br

5348771529001-6026240652001

Based on a traditional Swiss buttercream, this silky frosting is flavored with virgin coconut oil rather than artificial coconut extract, so it tastes wonderfully authentic.

Creamy Coconut Frosting Recipe

Scraped seeds vanilla bean,

unsalted butter (4 sticks; 450 grams), softened to about 65°F (18°C)

virgin coconut oil

(5 milliliters) Tahitian vanilla extract,

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, turbinado sugar, salt, cream of tartar, and vanilla seeds in the bowl of a stand mixer. Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites reach 185°F (85°C). This should take only 10 to 12 minutes, so if mixture seems to be moving slowly, simply turn up the heat. Once ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed about 10 minutes, until meringue is glossy, stiff, and cool to the touch, around 90°F (32°C).

With mixer still running, add butter, 1 or 2 tablespoons at a time, followed by coconut oil. Initially, the volume of the meringue will decrease; it may even seem soupy along the way, but as the cool butter is added, the mixture will begin to thicken and cool. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C). Mix in vanilla extract on low speed until well combined.

Use buttercream right away, or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to 72°F and re-whip before using.

Troubleshooting: If warmer than 74°F (23°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 68°F (20°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to help it soften and warm. You can find a full troubleshooting guide and video here.

Perfect Red Velvet Cake With Cream Cheese Frosting

cake flour

cocoa powder

baking soda

unsalted butter, melted

eggs, room temperature

vegetable oil

white vinegar

buttermilk

red food coloring

pecans

unsalted butter, room temperature

(8-ounce) package cream cheese, room temperature

Perfect Red Velvet Cake with Cream Cheese Frosting

Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.

Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.  Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.   

Add the flour mixture and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.

Divide the batter between the two pans and bake for 28 to 32 minutes or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean.  Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.

To make the frosting, start by heating the oven to 350°F.  Spread the chopped pecans on a baking pan and toast for 5 to 10 minutes or just until fragrant. Cool completely.

Use a mixer to whip the butter and cream cheese together until completely smooth. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla and mix well.  

When ready to frost, you can mix the cooled pecans into the frosting before frosting the cake or frost the cake then use the pecans to sprinkle on the outside.

For the frosting:

Toasted sugar and salt tame the sweetness of this quick and easy frosting, keeping it flavorful and light.

Old-Fashioned 7-Minute Frosting Recipe

vanilla extract,

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer.In a stainless steel stand mixer bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 to 12 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large glass or ceramic bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 12 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Add the vanilla extract, and whip the meringue on high speed until glossy, stiff, and cool to the touch. Along the way, pause mixing to taste the meringue, adjusting the salt and vanilla as needed; if using an extract of another flavor, fold it in with a flexible spatula at the very end, as the oil content of flavors like citrus, almond, or mint may otherwise deflate the meringue. 

Use immediately as a frosting for cake, and serve as soon as possible; at cool room temperature, the frosting will hold for about 24 hours, as the cake will slowly absorb the meringue over time. If desired, after frosting a cake, the exterior layer of meringue can be toasted like a marshmallow using a culinary blowtorch.

Troubleshooting: While the approximate cooking times for the water bath are estimations at best, and will naturally vary from kitchen to kitchen, substantially missing the mark indicates heats that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

This easy royal icing recipe is perfect for decorating your sugar cookies. It dries glossy and firm, protecting your designs, whether for Christmas and the holidays or any other occasion, from smushing and smudging.

Perfect Royal Icing Recipe

(10 milliliters) silver rum

vanilla

heavy cream (3 tablespoons; 40 grams), plus more if needed (optional;

Gel paste food coloring, optional

To Make the Icing: Measure 16 ounces of powdered sugar (4 cups; 450g) and place in the bowl of a stand mixer, then add egg whites, rum, vanilla, salt, and cream of tartar. Stir with a flexible spatula to form a smooth paste, then set over a gently simmering water bath in a 3-quart saucier and stir until paste is hot to the touch, or about 150°F (66°C) on an instant-read thermometer. Transfer to stand mixer fitted with a paddle attachment, add remaining 2 ounces powdered sugar (1/2 cup; 60g), and mix at low speed to combine. Increase speed to medium and beat until thick and frosting-like, about 20 seconds or until the mixing bowl feels cool to the touch. Use immediately as a thick frosting or to make chunky decorations, like the buttons on a gingerbread man or little rosettes on a cake; color, if desired, according to instructions in step 3. For a thinner royal icing, used to make an even glaze for the tops of cookies, or to attempt a more ambitious, elegant design, thin according to instructions in step 2.

To Thin the Icing: Reduce speed to low, add cream, and continue mixing until smooth. Remove bowl from mixer and lift paddle attachment, moving it in a figure 8 pattern as icing streams back into bowl. If the figure 8 disappears in exactly 8 seconds, the icing is ready to use as a cookie glaze. If it melts away faster, thicken by adding a spoonful of powdered sugar. If it takes longer than 8 seconds to disappear, thin by adding a few drops of cream. Repeat this test, making adjustments as you go, until the figure 8 takes exactly 8 seconds to disappear.

To Color the Icing, if Desired: Divide icing among several small bowls, one for each color you'd like to prepare. Cover each with plastic wrap pressed directly against the surface. Working with one bowl at a time, stir in a few drops of gel paste. When your desired color has been achieved, immediately transfer to a disposable pastry bag fitted with a #3 pastry tip, or a parchment cone. (For ease of use, I like to stand the bag/cone upright in a small drinking glass.)

To Glaze the Tops of Sugar Cookies: Leaving a 1/8- to 1/4-inch margin (or more, depending on size of cookies), outline baked and fully cooled Rolled Sugar Cookie Cutouts with royal icing, then roughly drizzle the interiors with more icing, using the piping tip to nudge it into an even layer. Work quickly if topping with sprinkles or a secondary icing color, as royal icing will form a crust within 90 seconds. If you'd like to read more on the basics of decorating, check out my Royal Icing Tutorial for lots of photos, videos, and ideas. For cookies to keep around the house, allow royal icing to air-dry until firm, about 4 hours. For cookies to package and ship, allow royal icing to dry until hardened through and through, about 6 to 8 hours more. 

Cookies frosted with royal icing can be stored up to 1 week at room temperature; in a pinch, their shelf life can be extended to about 10 days with refrigeration. Unfortunately, cookies with royal icing should not be frozen, as the water in the royal icing will form ice crystals that will melt as liquid water when thawed, creating a blotchy appearance on the surface of the frosting.

Here's what you need: old fashioned rolled oat, flour, baking powder, cinnamon, nutmeg, unsalted butter, sugar, brown sugar, vanilla extract, eggs, raisin, powdered sugar, milk, warm water

Iced Oatmeal Cookies Recipe by Tasty

old fashioned rolled oat, pulsed in food processor x10

flour

baking powder

cinnamon

nutmeg

unsalted butter, room temperature and softened

brown sugar

eggs

raisin

milk

water

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Pulse oats in a food processor or blender 10 times.

Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.

In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.

Pour the dry ingredients into the wet ingredients ⅓ at a time until it’s gone and dough forms.

Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.

Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).

Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.

https://vid.tasty.co/output/73609/landscape_480/1516317340

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Easy carrot cake

vegetable

natural yogurt

½ orange,zested

light muscovado sugar

¼ fresh nutmeg,finely grated

carrots(about 3), grated

sultanasor raisins

walnutsor pecans, roughly chopped (optional)

slightly salted butter,softened

soft cheese

Heat the oven to 180C/160C fan/gas 4. Oil and <a href="https://www.bbcgoodfood.com/videos/techniques/how-line-different-shaped-cake-tins">line the base and sides</a> of two 20cm cake tins with baking parchment. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

This silky-smooth frosting has a mellow sweetness and rich custard flavor that complements coconut cake as readily as it does chocolate.

French Buttercream Frosting Recipe

vanilla extract (1 1/2 teaspoons; 7 grams)

Fill a wide pot with at least 1 1/2 inches water, with a thick ring of crumpled aluminum foil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg yolks, sugar, bourbon or other liquid ingredient, vanilla, and salt in the bowl of a stand mixer. 

Place bowl over steaming water, stirring and scraping constantly with a flexible spatula, until egg yolk syrup reaches 155°F (68°C). This should take only about 5 minutes; if the process seems to be moving slowly, simply turn up the heat. Once it's ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed until mixture is fluffy, stiff, and beginning to ball up around the whisk, about 8 minutes.

With mixer still running, add butter 1 or 2 tablespoons at a time, waiting only a second or two between additions. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F (22°C).

Troubleshooting: If warmer than 74°F (23°C), the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool. If colder than 68°F (20°C), the buttercream will be firm and dense, making it difficult to spread over cakes and slow to melt on the tongue, creating a greasy mouthfeel. To warm, briefly set over a pan of steaming water, just until you see the edges melting slightly, then re-whip to help it soften and warm. French buttercream can be fixed according to the same rules for Swiss buttercream. For more information, see the troubleshooting guide and video here.

Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream!

Italian Buttercream Recipe

egg whites (about 1/2 cup)

salt,

Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil. 

Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks. 

Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don't pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.

Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it’s separating, but don't panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.

Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.

This light and silky buttercream is none too sweet, and beautifully stable at room temperature. The finished product can be customized with a splash of extract, a drizzle of melted chocolate, concentrated fruit purées, or just about whatever you crave.

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